Have fun with placement of the various components on the plate. Traditionally, you see a chef salad where the ingredients are segregated — so the avocado slices are all in one area, then all the egg slices are in one area, etc. Lovely to look at that way, but not practical to eat. If you are going to use a vinaigrette dressing, you’ll want to toss the greens in it first and use a little more than you normally would for the greens, so there is plenty to extent to the other ingredients. Topping with a creamy dressing would make it easier to keep the components separate on the chef salad.

I decided since it was just me that day, that I would put the ingredients on the plate in the same manner I wanted to eat them — with each forkful presenting the full variety of the salad components. Ah, yes. The perfect bite.

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• Meet Mary Beth •

My name is Mary Beth Guard and I have always been entranced by pretty food and well-appointed tables. I wear lots of different hats, from magician to banking attorney to landlady to business owner, but my heart is, and probably will always be, in the kitchen. I adore beautiful dishes, pretty napkins, well-plated food, and entertaining with style.
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